Nameshi (Rice with Daikon Radish Leaves) is an authentic home-style Japanese dish. It's simple, healthy, has a super clean taste. It's another vegan and gluten-free dish that you can experience what the Japanese people eat at home!
Prep Time15 minutesmins
Cook Time40 minutesmins
Inactive Time30 minutesmins
Total Time1 hourhr25 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Japanese, Japanese Inspired, Vegan
Servings: 4
Author: Plant-Based Matters
Ingredients
Cooking Rice
2cupsuncooked white Japanese rice
2cups+ 2 tbsp water
Seasoned Daikon Radish Leaves
3– 3 1/2 quarts water
1/2tbspsaltto season water
10ozdaikon radish leaves and stemsrinsed and cleaned (see the notes)
Prepare the rice. Place rice in a large bowl (or in a fine mesh colander over a large bowl.) At the sink, pour water in the bowl to cover the rice. Wash it with your hand moving in circular motion then discard water. Repeat the process until water becomes clear. Transfer to a fine mesh colander to drain. Set aside for 30 minutes.
After the 30 minutes, transfer the rice into a medium size pot with a heavy lid. Add water and cover it with the lid. Cook over medium high heat. Once it starts boiling (bubbling), open the lid and stir gently from the bottom. Make the surface of rice leveled again and put the lid back on then reduce the heat to low. Simmer for about 15-20 minutes until water is completely absorbed. Turn off the heat and let it stand for 5-10 minutes (covered.)
Meanwhile, start preparing seasoned daikon radish leaves. Boil water in a large pot. Once boiling, add 1/2 tbsp salt and daikon radish leaves and stems. Cook for 5-6 minutes until the stems are tender. Transfer them to an ice bath to shock them. Scoop them out and use hands to squeeze water out. Chop them finely and transfer to a small or medium prep bowl. Season with 1/2 - 3/4 tsp salt, toasted sesame seeds, and a pinch of sugar. Mix well and set aside.
When the rice is done, mix with the seasoned daikon radish leaves and stems. Use a rice paddle to mix gently.
Serve immediately.
Notes
Make sure to use clean daikon radish leaves and stems. To remove sand, first cut the daikon radish leaves and stems off the daikon root. Soak them in water (it’s easier to do in the sink with water) and leave for a couple of minutes so remove sand settles to the bottom. Rinse them very well with running water and set aside. Discard the water and repeat the process as many times as necessary.
It’s a very delicate (light) flavor dish. Feel free to ad more salt to taste.
For more flavor, add a dash of toasted sesame oil in step 3 to season the cooked daikon leaves and stems.